Cheddar Carrot Balls Recipes

CRUNCHY CHEERIOS®-COATED CARROT-CHEESE BALLS

Steps:

• In medium bowl, place cheeses; let stand at room temperature about 20 minutes or until softened. Beat milk, 1 tablespoon at a time, into cheeses with electric mixer on low speed until well blended. Stir in carrots.
• Roll cheese mixture into 20 (1-inch) balls. Place on plate; cover and refrigerate at least 8 hours but no longer than 24 hours.
• Just before serving, roll cheese balls in cereal. If desired, serve on baked whole-wheat crackers.

HALLOWEEN CHEESE BALL

Steps:

• Combine cream cheese, Cheddar, and chili powder until well mixed. Form into a ball and refrigerate until ready to serve.
• Just before serving, roll in corn chip crumbs and top with bell pepper stem to look like a pumpkin.

CHEDDAR-CARROT BALLS

Steps:

• In a medium bowl, with a wooden spoon, combine cream cheese, cheddar cheese, and carrot. With moistened hands, gently form 12 balls, each equal to 1 level tablespoon of mixture. Serve or refrigerate, covered with plastic wrap, up to 2 days.

CHEDDAR AND OLIVE BALLS

Steps:

• Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese.
• Preheat the oven to 375 degrees F (190 degrees C). Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
• Bake for 20 to 25 minutes in the preheated oven, or until browned. Serve hot or at room temperature.

CHEDDAR CHEESE CARROT

Steps:

• In a small bowl, beat cream cheese and cheddar cheese for 1 minute. Add the carrot, peanuts, onion and dill; mix well. , On a serving platter, shape mixture into an 8-in. log, tapering one end to form a carrot shape. Cover and refrigerate for 2 hours or until serving. , Place parsley at wide end for carrot top. Serve with crackers.

EASTER CARROT CHEESE BALL

Steps:

• Chop enough onions to measure 2 Tbsp.; set aside. Chop remaining onion tops; refrigerate until ready to use as garnish.
• Beat cream cheese and 1/2 cup cheddar in medium bowl with mixer until blended. Add 2 Tbsp. chopped onions and remaining chopped vegetables; mix well.
• Refrigerate 1 hour.
• Shape cream cheese mixture on plate to resemble carrot; cover with cheddar and reserved onion tops as shown in photo.

CARROT CHEESE BALLS

Steps:

• Mix everything except sunflower seeds together and chill 30 minutes.
• Shape into small balls using a tablespoon.
• Press one side of each ball into the sunflower seeds.
• Serve with crackers.